Loaded with billions of probiotics, this dip is perfect for any occasion. It’s quick to make and perfect with sprouted chips or fresh veggies.
Yield: 6 servings
½ cup sauerkraut, drained (or kimchi)
1 cup kefir cheese (see below)
Optional Toppings
1 tsp black pepper
1 Tbsp toasted sesame seeds
1 Tbsp fresh parsley, chopped
To make kefir cheese, strain 2 cups of kefir through a fine-mesh strainer lined with cheesecloth or a nut milk bag over a bowl. Let it strain in the refrigerator for 12 to 24 hours until thickened, then transfer the cheese to a container and store for up to three weeks. The liquid whey can be saved for smoothies, soups or fermenting.
Mix the sauerkraut and kefir cheese in a bowl until well combined. Add black pepper, sesame seeds or parsley, if desired.
Recipe and image courtesy of Donna Schwenk.